A Technique for Establishing Instrumental Conditions for Measuring Food Firmness to Simulate Consumer Evaluations*

Voisey, Peter W.; Crête, R.

doi:10.1111/j.1745-4603.1973.tb00849.x

Cited by 32 publications

(12 citation statements)

References 2 publications

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“…This accords with published data relating to the forces involved. Maximum forces registered in the mouth during chewing are about 12 kg depending on the food (Yurkstas and Curby, 1953;Anderson, 1956), whereas maximum forces registered when onions are squeezed between the fingers are less than half this value (Voisey and Crete, 1973).…”

Section: Discussionmentioning

confidence: 95%

“…The importance of selecting the correct instrumental test conditions is further emphasised by observations that larger chewing forces are applied to hard than to soft foods and that the rate of chewing for these two categories also varies (Yurkstas, 1965;Jenkins, 1966). Studies with fruit and vegetables indicate that when the consumer judges firmness by squeezing samples between the fingers the rate at which the force is applied and the maximum force also depend on product firmness (Voisey and Crete, 1973). *Present address: Dornay Foods, Hansa Road, Kings Lynn PE30 4JE, Norfolk, England.…”

Section: Introductionmentioning

confidence: 99%

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A Study of Force‐compression Conditions Associated With Hardness Evaluation in Several Foods

Boyd

Sherman

1975

Journal of Texture Studies

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Abstract. The hardness of fourteen foods has been evaluated by panel tests and by compression tests with a table model Instron. Oral evaluation of hardness was correlated with instrumental force ‐% compression data obtained for compressions extending up to 80% and with crosshead speeds up to 20 cm min−1. With soft foods, agreement between panelists' and instrumental data commences at lower % compressions and lower applied forces than with hard foods. As the Instron crosshead speed increases so does the force required to achieve a desired % compression. With very hard foods exhibiting a short relaxation time, e. g. toffee, stress relaxation may influence the registered force. Crosshead speeds exceeding 20 cm min‐1** cannot be utilised in conjunction with the standard Instron recorder because its response time is too long. It should be replaced by a fast response recorder such as a UV recorder. The procedure whereby panelists evaluate hardness during the first downstroke of mastication appears to change from compression to biting as hardness increases. A limited number of tests with Cheddar cheese and table jelly suggest that hardness evaluation by squeezing samples between the thumb and index finger involves lower % compression and lower forces than the oral evaluation of hardness with the same products.

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

A Study of Force‐compression Conditions Associated With Hardness Evaluation in Several Foods

Boyd

Sherman

1975

Journal of Texture Studies

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“…Instrumental evaluation of texture is a very good tool to simulate consumer perceptions, [1,2] and texture profile analysis (TPA) is a very useful tool for determining instrumental texture parameters. [3,4] Very often the TPA measurements are evaluated following a number of various methods for making such determinations.…”

Section: Introductionmentioning

confidence: 99%

Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

Różyło

2012

International Journal of Food Properties

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The aim of the study was to prove the usefulness of texture measurements within the whole profile of breadcrumb for analyzing its heterogeneity. The breads were baked using the straight and pre-fermented dough methods. The measurement on the central region (20 mm thick) breadcrumb was the most suitable for differentiating the breads, but the analysis of the whole profile (10 mm thick), was the most adequate for breadcrumb texture heterogeneity quantification. In a majority of the cases breads baked using pre-fermented dough were characterized by better and more homogenous texture in comparison with the straight dough method. In addition, a general diminishing tendency of breadcrumb hardness and chewiness was observed together with an increase in flour dry gluten content.

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“…The compression ratio used was 50% deformation from the initial height at a rate of 200 mm/min to simulate a deformation rate similar to that between fingers during squeezing (Voisey & Crete, 1973). After removing a complete sample from refrigeration, cheeses were left at room temperature for 40 min before obtaining cheese cylinders and proceeding with the TPA tests.…”

Section: Instrumental Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

Guerra-Martinez¹,

Montejano²,

Campo³

2012

CyTA - Journal of Food

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Evaluacio´n de cambios proteolı´ticos y fisicoquı´micos durante almacenamiento de queso panela de Quere´taro, Me´xico, y su impacto en la textura J.A. Guerra-Martı´nez, J.G. Montejano and S.T. Martı´n-del-Campo* Mexican Panela cheeses manufactured with pasteurized cow's milk at a pilot plant scale were analyzed in order to determine the relationship between physicochemical and textural changes during 15-day storage. Changes in hardness, cohesiveness, springiness and chewiness were measured by texture profile analysis (TPA). Moisture, pH (superior and inferior rind and center) and total protein were evaluated with official methods. Proteolytic indexes (acid soluble nitrogen (ASN), non-protein nitrogen and 70% ethanol soluble nitrogen (EtOH-SN)) were obtained by selective precipitation and quantified by Kjeldahl method. Organic acids (lactic (LA), propionic (PA) and butyric acid (BA)) quantitation was done by high performance liquid chromatography. Analysis of variance (ANOVA) showed significant differences for all the physicochemical parameters evaluated, but only cohesiveness and springiness showed significant differences in texture parameters. By principal component analysis (PCA) two groups were separated, one from day 1 to 7 and one from day 9 to 15. Keywords: Panela cheese; storage; textural changes; physicochemical changes; PCA Quesos panela mexicanos elaborados a escala piloto con leche pasteurizada de vaca fueron analizados para determinar la relacio´n entre los cambios fisicoquı´micos y de textura durante 15 dı´as de almacenamiento. Los cambios en dureza, cohesividad, resortividad y masticabilidad fueron medidos a partir de pruebas de perfil de textura. Los cambios fisicoquı´micos en humedad, pH (corteza superior, inferior y centro) y proteı´na total fueron evaluados con me´todos oficiales. Los ı´ndices proteolı´ticos (nitro´geno soluble en a´cido y en etanol 70% y nitro´geno no proteico) fueron precipitados selectivamente y cuantificados con me´todo Kjeldahl. Los a´cidos la´ctico, propio´nico y butı´rico se cuantificaron por cromatografı´a de lı´quidos. El ana´lisis de varianza arrojo´diferencias significativas en todos los para´metros fisicoquı´micos, pero solo cohesividad y resortividad mostraron diferencias significativas en los para´metros de textura. El ana´lisis de componentes principales diferencio´dos grupos, uno del dı´a 1 al dı´a 7 y otro del dı´a 9 al dı´a 15.

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A Technique for Establishing Instrumental Conditions for Measuring Food Firmness to Simulate Consumer Evaluations*

Cited by 32 publications

References 2 publications

A Study of Force‐compression Conditions Associated With Hardness Evaluation in Several Foods

A Study of Force‐compression Conditions Associated With Hardness Evaluation in Several Foods

Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

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